Boneless pork loin chops, like the ubiquitous boneless chicken breasts, are sure to become a pantry staple you will have in your freezer at all times once you discover how versatile they are. They lend themselves well to the fancy dinner party or the easy work-night meal.
When time is at a premium but you still want to put a home-cooked meal on the table, the Griddler in its contact grill mode (cooking both sides at once) cooks the pork chops in a fraction of the time it would take on the stovetop or in the oven.
Whether it’s dinner for four or you’re on your own, this preparation couldn’t be easier. Move the desired number of chops from freezer to fridge in the morning or even the night before. When you get home, take the chops out of the refrigerator, whip up a little “rub” or use your favorite brand, season the chops and let them stand for 20 minutes while you open the wine and preheat the Griddler.
Preheating takes about 5 minutes or so, depending on the setting. When it is up to temperature, a green indicator light on the knob will light up. Another 5 minutes and dinner is on the table!
Weeknight Pork Chops
Makes 2 servings (can easily be halved or doubled)
1/8 teaspoon each salt, coarsely ground black pepper, marjoram, thyme leaves, paprika, dry mustard
2 5-ounce ½-inch-thick boneless pork loin chops
1 teaspoon soy sauce
1/4 teaspoon sugar
1. In tiny bowl, combine the salt and herbs. Rub on both sides of the pork chops. In the same tiny bowl, combine the soy sauce and sugar. Brush just the top sides with the sauce. Let stand for 20 minutes.
2. With grill plates in place, turn the Selector knob to Grill/Panini and the Grill/Panini knob to High. Preheat in the closed position.
3. When the green indicator light shows, place the seasoned pork chops on the lower grill plate. Close the Griddler and set a timer for 4½ minutes. If your chops are thicker or very cold, they might require a bit more time. But take their temperature at 4½ minutes; if it registers 150 to 160 degrees on an instant-read thermometer, they are done.
Note: Jean at Delightful Repast was compensated for writing this blog post, and all opinions expressed are completely the writer's own.